Mix the Yeast and Sugar into the Water. Let it sit for 5 or 10 minutes, until frothy.

Add the Flour, Salt, Half of the Butter and the Yogurt. With a blunt knife, stir into a shaggy mess. Knead, in the bowl, until dough is smooth and elastic. (About 3-5 minutes)

Cover bowl with clingfilm, and leave to prove for 45-60 minutes, until it has doubled in size.

Punch down the dough and knead lightly. Divide into 4 balls, flatten and make into naan bread shapes.

Brush a large frying pan with oil,(wipe out the excess with kitchen roll). On a Medium Heat cook one side for 5 or 6 minutes, brush with butter then turn and cook the other side for 2-3 minutes. (If need to do it in batches, just cover cooked Naans with a tea towel to keep warm.)

When ready to serve, brush with butter again and sprinkle with a little coriander, if desired.